beet carpaccio.

Last week, I posted this on how to cook beets.  Since I still can't get enough of beets but want to make sure I mix up their preparation enough so I don't get sick of them, I tried out a beet carpaccio with finely sliced golden and candy striped beets.  The results were pretty enough to eat....

beet carpaccio.

1 beet, cooked and sliced thin with a mandoline

good olive oil (mine is Ojai Olive Oil - found here)

juice of 1/2 lemon

salt and pepper to taste

fresh parsley, chopped

goat cheese, crumbled

 

 Arrange shaved beet slices on a small plate.  Drizzle with olive oil, lemon juice and sprinkle with salt and pepper.  Top with parsley and goat cheese.  Allow to sit for at least 1-2 hours for the flavors to combine with the beets (chilled).  Serve chilled.